But first, I shall hesitantly share my tuna salad recipe; this has been my go-to version for about 5 years now.

I started with canned tuna—"solid, in water"—to which I added some fresh cracked pepper, celery salt, the juice of half a lemon, and a teaspoon each of balsamic vinegar and spicy brown mustard. Meanwhile, I sautéed some chopped white portions of a scallion stalk in some butter, then scrambled in a whisked egg. Once the egg was set, I removed it from the heat, "diced" the egg with the edge of the spatula, then folded into the seasoned tuna with two tablespoons of mayo.

Separately—and somehow at the same time—I sliced an Idaho potato into think shoestring and boiled them in a small pot of beer (SPATEN) until they were cooked through. Then I removed them, patted them dry, then tossed them onto a tray and into a low heat over to steam out some of the potatoes' interior moisture.

While those dried, I cut two slices of country-style wheat bread I had left over from yesterday's breakfast, drizzled olive oil on both sides of each slice, them toasted both sides of each slice in a skillet.

In a smaller bowl, I mixed together some ketchup, hot curry, Madras curry and cider vinegar. I spooned that into a ramekin, then two the potatoes out of the over and threw them into a large pot of waiting hot oil. I topped the bread slices with arugula, the tuna salad, and then some black lumpfish caviar.

Once the fries got brown, I removed them with a slotted spoon, let them grease-dry in some paper towels for a minute, seasoned them with some turmeric and chili powder, and grabbed the last SPATEN from the fridge.

Then I set down and celebrated another tasty ending to a deserving, long, productive day.